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										Preheat the oven to 375ºF. 
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										In a medium bowl ,combine flour, sugar, cocoa powder, baking powder, and salt. 
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										Chop the room temperature butter into small pieces and rub into the dry ingredients until the mixture resembles breadcrumbs. 
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										Mix in the chopped dark chocolate. 
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										In a small bowl, mix together the egg and vanilla. 
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										Pour the egg mixture into the chocolate mixture and mix until moistened. 
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										Press the dough into a ball (you'll have to get your hands dirty here if you haven't already). 
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										Wrap the ball of dough in plastic wrap and refrigerate for 30 minutes. 
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										Put the confectioners' sugar in a shallow bowl. 
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										Using a tablespoon, form balls of the refrigerated chocolate mixture. 
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										Roll the ball in the confectioners' sugar. 
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										Place the sugar covered ball on a parchment lined baking sheet. 
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										Repeat with the remaining chocolate mixture, rolling in confectioners' sugar before placing on baking sheet. 
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										Bake about 10 minutes leaving the cookies just a bit undercooked on the insides. 
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										Cool on the pan for a few minutes before finishing cooling on a cooling rack. 
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										These are fabulous served warm, and almost just as good eaten over the next 4 days (store in an airtight container).